Angku Kueh is a kind of Chinese Nyonya kueh usually serve during religious event or auspicious occasion such as baby's full moon or birthday. Still remember the days when I was young and lived with my grandma in Penang, we often received Angku Kueh from relatives on occasion such as child birth. People give Angku Kueh together with yellow glutinous rice and curry to relatives to inform them of the arrival of newborn. The relatives will know whether the baby is a boy or girl by looking at the shape of the Angku! If there is round Angku in the gift box, it means the baby is a boy. In Hokkien Angkoo or Angku means Red Tortoise. Kueh means Cake and tortoise symbolizes longevity.
The filling for the Angku can be mashed potatoes/sweet potatoes, or sometime mung bean. Recently I saw Lena posted her beautiful Purple Sweet Potato Angku, however, I've run out of purple sweet potato I decided to used beetroot, an ingredeint used in ReeseKitchen's Angkoo. This is my first Angku and I'm very exciting about the result, thanks ReeseKitchen for the recipe!
I pureed my beetroot. It was bright red, after mixing it with the glutinous rice flour, the mixture turned pink. The Angku was pinkish before steam, when it is hot it was orange, then it turned red when the Angku has cool down.
I'm submitting this to Malaysian Muhibbah Monday Event hosted by Test With Skewer.
Recipe adapted from ReeseKitchen
Ingredients for pastry:
200g beetroot puree (cooked, mashed and blended)300g Glutinious flour
1 tbsp Rice flour
2 tbsp Sugar
3 tbsp Cooking oil
200ml Water (gradually add in, I used ~80ml)
Ingredients for filling:
250g Split Mung beans
4 tbsp Cooking oil
Steps for filling:
1. Soaked the Mung beans overnight.
2. Steam the beans for 45-1hr, with pandan leafs on top if desire.
3. While its still hot, add in oil & sugar, blend till fine. (I mashed my mung beans)
4. Make into small balls.
Steps for pastry:
1. Mixed all ingredients by hand.
2. Make into a dough, leave for 20-30 minutes.
3. Grab a portion (as the mould using) then wrapped in the paste(ball)
4. Dust the mould with some rice flour or oil before pressing in the dough.
5. Knock out & place on the cut & oiled banana leafs.
6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
7. Use a steamer, steam on medieum heat for 8-10 minutes.
8. When its done, brush oil on top of each kueh to prevent sticking together.
我很喜欢 mung bean 的内馅，超爱的，不过又懒惰做，因为很麻烦下。。呵呵ReplyDelete
Beautiful!!! Another stunning dish from you...love the detail on the "shell." And thanks for explaining when these are eaten...great info.ReplyDelete
What a great kueh recipe! Love the beetroot ;-)ReplyDelete
beetroot has given the nice red color, thanks for inspired me to use beetroot extract...ReplyDelete
i like angkoo with mung bean, full with 古早味, haha ^0^
quite funny to learn that it turned colour after it has cooled down..what is the shape of the angkoo if the baby is a girl?ReplyDelete
Esther, 做内馅真的有点麻烦 ：）ReplyDelete
Lizzy, the mould used is resembling a tortoise :)ReplyDelete
Sherleen, the beetroot has to be boiled before pureed. It is indeed a lovely red.
Lena, yes, like working in a science lab :) for girl, the shape of angkoo is oval shape like the one on the photo ^^ Is this the practise only in Penang?
remind me i have so long did not make AKK..ReplyDelete
Looks so lovely and delicious! Great job on the angkoo. One of my favourite kueh!ReplyDelete
never see ppl use beetroot for angkoo skin, nice color. Me always love natural color for angkoo's skin and mung bean filling is always mu favorite.ReplyDelete
Sonia, if I can get hold of purple sweet potato, I don't mind making AKK again, it is delicious!ReplyDelete
Joyce, surprisingly the beetroot angkoo didn't have the strong smell of "root", it tastes like the normal angkoo, just with less sugar :)
Yee Er, I love the natural bright red too, is so pretty.